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You can’t resist these Italian almond biscotti, they’re super crispy and taste delicious, with lovely hints of orange, honey, and amazing toasted almonds.
Forget tons of butter, food coloring, and sprinkles, these almond biscotti are packed with wholesome, real ingredients that make them irresistible. And if you love almonds, you can’t miss these super easy almond cookies or vegan biscotti.
Plus, they’re so easy to make, they last up to 2 weeks and are perfect to give as a homemade Christmas gift. That’s what I do every year for our friends and neighbors, and I use convenient white pastry boxes lined with white parchment paper, they look so pretty.
Trust me, I’ve baked and sold tons of Italian almond biscotti to several coffee shops here in London, and people fell in love with their amazing flavor and texture. They are just perfect with any cup of tea or cappuccino.
It’s simple, if you try them, they will quickly become your coffee’s new best friend! 🙂
What ingredients you need
- Flour (all-purpose, or white spelt flour)
- Almonds
- Eggs
- Sugar
- Vegetable oil
- Orange zest
- Honey
- Vanilla extract
- Anise seeds (optional, but I love them!)
How to make them
My recipe for almond biscotti is very simple. I’ll show you how to make them in a few simple steps.. (Full recipe at the bottom of the page)
- Whisk egg and sugar
- Then stir in oil, vanilla, honey, and orange zest
- Incorporate flour, baking powder, and anise seeds
- The dough starts to take shape
- Add toasted almonds
- Then bring it together gently by hands, inside the bowl
No worries, the dough is very easy to work it…
- Preheat the oven to 350 F
- Make 2 logs (2 inches wide)
- Then brush the logs with egg wash, a silicone pastry brush is perfect for this job!
- Bake for 25-30 minutes
- Let these beautiful golden logs cool for 15 minutes
- Then cut them diagonally into nice clean slices.
Wait, it’s not finished yet, one more step to make them crunchier!
- Reduce oven temperature to 250 F
- Bake the biscotti slices 10 minutes per side
- Let them cool, make yourself a cup of coffee and enjoy!
RECIPE NOTES & TIPS
RECIPE NOTES & TIPSWHAT ARE BISCOTTI?
Biscotti, otherwise known as “cantucci”, are the classic twice-baked Italian cookies from Tuscany and, if you haven’t heard about them before, biscotti literally means twice (bis) cooked (cotti).
Baking them twice might sound a bit time-consuming, but it’s during this step that biscotti dry out and become crispy. The extra time is worth it and the double-baking gives them their trademark crumbly dry crispness. Since they are dry and last much longer than other baked foods, biscotti were taken on long trips since ancient Roman times.
ALMONDS
First things first, it’s worth toasting the almonds to bring out their flavor. Don’t skip this step!
HOW LONG DO THEY LAST?
They last up to 2 weeks if stored in an airtight container (this type of metal tins are the best!).
For more cookie recipes, please have a look at these beautiful chocolate orange cookies and don’t miss this amazing list of Christmas cookies, I’m sure you’ll find what you’re looking for!
If you make this recipe for almond biscotti, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
ALMOND BISCOTTI (Italian cantucci)
Ingredients
- 1 cup (150 grams) Almonds, toasted
- 2 eggs
- 1/3 cup + 1 Tbsp (90 grams) sugar
- 1/3 cup (80ml) vegetable oil (I use expeller pressed canola oil)
- 1 orange, zest
- 1 1/2 Tbsp honey
- 1 tsp vanilla extract
- 2 cups (250 grams) all-purpose flour or spelt flour
- 3/4 tsp baking powder
- 1/2 Tbsp anise seeds, or more if you like (optional)*
Instructions
- Preheat the oven to 350°F and line 1 large baking tray with parchment paper.
- TOST THE ALMONDS: scatter the almonds over the prepared baking tray and toast them in the preheated oven until fragrant and lightly golden (it takes about 7 minutes), and set aside.
- MAKE THE BATTER: In a medium bowl, whisk 1 egg and sugar together until the batter has become lighter in color and the sugar is thoroughly dissolved.
- Then add oil, honey, vanilla extract, orange zest, oil and mix well.
- Stir in flour, baking powder, and anise seeds. Mix until most of the flour is incorporated (see picture above). Then add the almonds, and using your hands gently bring the dough together inside the bowl. Make sure the almonds are distributed evenly.
- MAKE THE LOGS: divide the dough into two flat logs (approx 2 inches wide), arrange them apart on the baking tray and flatten slightly. Try to make them as uniform in size and shape as possible (see the pictures above). If you find the dough a bit sticky, lightly wet your hands.
- In a small bowl, beat the second egg and brush this egg wash over the logs. The egg wash gives a lovely golden color, but you can skip this step if you wish.
- Bake them for about 25-30 minutes (27 mins for my oven), until the surface is firm to gentle pressure. Do not switch the oven off as these will need to be baked again, but reduce the heat to 250F°.
- Let the logs cool on the baking tray for about 15 minutes, then use a sharp knife and gently slice them into 1/2-inch pieces. Better if you slice them on a chopping board, and be gentle when slicing.
- Place the slices on the baking tray cut side down and return them to the oven for the second bake. Bake for about 10 minutes each side, a total of 20 minutes.
Notes
- STORAGE: Italian almond biscotti keeps very well for about 2 weeks. However, humidity might ruin them, please store them in an airtight container, metal tins are the best!
- SUBSTITUTIONS: traditionally made with almonds, you can replace the almonds with chocolate chips, hazelnuts, pine nuts or dried fruits like figs or sultanas. The possibilities are endless. Anise seeds are a must for the classic Italian almond biscotti, however, feel free to omit them if you wish.
- ALMONDS: I highly recommend to toast the almonds to bring out their amazing flavor. I used whole almonds and I didn’t chop them, but if you bake biscotti for the very first time you might chop your almonds, which will make the cutting easier.
- ANISE SEEDS: aniseed is optional, but it adds a lovely and refreshing note. I love it and I’m sure you would love it too. Give them a try!
- You can easily replace white sugar with unrefined cane sugar and all-purpose flour with light spelt flour, which tastes delicious and has a nutty flavor. Plus, spelt is a nutritious whole grain, and easier to digest than wheat
- NUTRITIONAL VALUES: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving only.
Joan Padley
Hi, I am looking forward to making these. Can I use melted coconut oil? Thank you.
Katia
Hey Joan! : )
I’ve never used coconut oil in this recipe but I think it should work fine. x
Ahalya
It’s there any substitute for vegetable oil… Can I use sunflower oil instead of vegetable oil ?
Katia
Hi Ahalya! Yes you can. x
Iva
Hi, the flavor is amazing. The biscotti are a bit crumbly when I cut them before baking them again. I can’t figure out what I did wrong. Any tips?
Thank you for sharing your recipe. 🌟
Katia
Hi Iva, I’m so pleased to hear that they tasted amazing! Biscotti are really crumbly when you slice them, especially when they’re packed with almonds.
Next time make sure they’re cold and use a sharp serrated knife, that helps. : )
Alba S
These were ok- they came out a little dry and very little dough. Is there a difference if I use butter instead of oil?
Katia
Hi Alba! Biscotti are supposed to be dry, and there’s no noticeable difference between butter and vegetable oil. I used to make them with melted butter, but I think that vegetable oil is fine too and makes the recipe easier for beginners. x
Jillian
These were delicious! Do you have nutrition facts for them?
Katia
Hi Jillian, I’m glad you loved them and thanks for your comment!
The recipe has been updated, the nutrition facts are now inclued. Cheers x
Maria
My dough was very crumbly, not sure why? Followed the recipe to the T.
Katia
Sorry to hear that Maria, I don’t know what happened there, but the dough should be pliable enough to be shaped into logs. x
Nicole
They tasted great, but the logs didn’t rise – they were mostly flat and bumpy. May need to try adding baking soda.
Katia
Hi Nicole! I’m glad to hear they tasted grated despite they didn’t rise. Please, make sure the baking powder is still active. Even though it has long shelf live, the chemical leaveners lose potency over time. Cheers x
Stella Ali
Really yummy! Made with half flour, half sprouted spelt flour!
Katia
I’m so glad you liked them, Stella! Thanks for sharing your feedback 😊 x
Janice
This was delicious, the orange zest perfect!
Katia
I’m so pleased you liked them, Janice! 😊 x
Rodeogirl
Can I add dried cherries and almo d extract?
Katia
Hi! Yes, that sounds delicious : )